Chickpeas And Broccoli Coconut Curry Recipe

Name: Chickpeas And Broccoli Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 small onions or 1 medium onion, chopped; 4 garlic cloves, peeled and minced; 1 inch piece gingerroot, peeled and minced; 4 cups broccoli florets; 1 (15 ounce) can chickpeas, drained and rinsed; 2 tablespoons curry powder; 1 vegetarian chicken bouillon cube; 1 (15 ounce) can coconut milk; salt and pepper

Servings: persons

2 tablespoons olive oil
1 small onions or 1 medium onion, chopped
4 garlic cloves, peeled and minced
1 inch piece gingerroot, peeled and minced
4 cups broccoli florets
1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons curry powder
1 vegetarian chicken bouillon cube
1 (15 ounce) can coconut milk
salt and pepper

1
Heat olive oil, over medium-low heat, in a large saute pan. Add onions, garlic and ginger, and saute until the onions are translucent.
2
Add broccoli florets and continue cooking for 8-10 minutes until the broccoli is cooked through but still has a crunch to it.
3
Add chickpeas, curry powder and vegetable bouillon cube dissolved in 1/4 cup of boiling water. Cook for 3 minutes.
4
Stir in the can of coconut milk. Cook the curry, stirring occasionally, for about 10 more minutes. The coconut milk is thick and will thicken some more as it cooks. If you want you can thin it out with 1/4 cup of water or more if necessary.
5
Season with salt and pepper to taste, and serve immediately over cooked rice.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 small onions or 1 medium onion, chopped, 4 garlic cloves, peeled and minced, 1 inch piece gingerroot, peeled and minced, and more.

Yes, Chickpeas And Broccoli Coconut Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpeas And Broccoli Coconut Curry

How did you like this recipe?

Frequently Asked Questions